FOOD SCIENCE (FDSC)
R.W. Buescher, Interim Department Head, Food Science Building, 575-4605
UNIVERSITY PROFESSOR MORRIS; PROFESSORS BUESCHER, CRANDALL, GONZALEZ, HETTIARACHCHY, JOHNSON; ADJUNCT PROFESSOR SEIBENMORGEN; ASSOCIATE PROFESSOR PROCTOR; RESEARCH ASSOCIATE PROFESSOR HOWARD; ADJUNCT ASSOCIATE PROFESSOR FREEMAN; ASSISTANT PROFESSOR MEULLENET; RESEARCH ASSISTANT PROFESSOR SHARP; ADJUNCT ASSISTANT PROFESSORS LEHIGH, MARKS
Food Science applies basic scientific principles to manufacture and stabilize agricultural commodities into safe, nutritious, flavorful, appealing and convenient foods, beverages and food ingredients. A major in Food Science will prepare students for a large variety of career opportunities with food companies and government agencies associated with beef, pork, poultry, dairy, cereal, oilseed, fruit and vegetable food, beverage and ingredient products.
Food Science graduates qualify for positions associated with food processing, quality assurance, product development, packaging, microbiology, chemistry, nutrition, inspection, regulation, sensory evaluation, marketing, etc. Food Science majors will also be prepared for graduate programs leading to careers in research and higher education.
The Department of Food Science curriculum is one of 45 in the United States and the only one in Arkansas that meets the high national standards established by the Institute of Food Technologists. Majors are required to complete basic courses in biological sciences, chemistry, physics, mathematics, statistics, communications, humanities, social sciences and food science. Food Science specialization courses include food chemistry, food analysis, food microbiology, food processing, food engineering, nutrition, food law, sensory evaluation and product development. A Special Problem course is offered that allows students in their final year to study and research a subject of their particular interest. National and international opportunities are available for internships whereby students earn credit for working with a cooperating company or government agency. Students are challenged by being exposed to the rapid development of new knowledge and high-technology associated with Food Science.
Requirements for a B.S.A. Degree with a Major in Food Science: A minimum of 24 semester hours in food science and 4 hours of food engineering including FDSC 3103, 3202, 400V, 4124, 4203, 4304 and BAST 4754. Prospective students must consult a departmental adviser for additional requirements.
Requirements for a Minor in Food Science: Requirements are FDSC 3103, 4124 and 4304, and at least 7 hours must be selected from FDSC 2503, 3202, 4032, 4114, 4203, 4403; and HES 1213. A student planning to minor in Food Science must consult a Department of Food Science advisor.
COURSES: FOOD SCIENCE (FDSC)
FDSC1011 Food Science Orientation (FA) Introduces food science, its career opportunities, and uniqueness of program. Emphasizes the importance of science in processing and preservation of food and discusses current topics and issues. Provides sound basic information on food constituents, additives, labeling, environmental issues, food regulations, and food safety. Lecture 2 hours per week for 8 weeks.
FDSC1103 Food Science Facts and Myths (SP, Odd years) Provides reliable, scientific information on current issues concerning food safety; with guest lectures. Open to majors an non-majors. Lecture three hours per week.
FDSC1303 Introduction to Chemical Properties of Food (SP) Introduction to the chemical components of foods and the chemical and physical changes that may occur during processing, storage and handling, and fundamental techniques used in an analytical food laboratory.
FDSC2503 Food Safety and Sanitation (FA, Even years) Principles of sanitation, cleaners and sanitizers, sanitary equipment and plant design, and microbial growth and control in food processing operations. Lecture/discussion/demonstrations, 3 hours per week.
FDSC3100L Principles of Food Processing Laboratory (FA) Corequisite: FDSC 3103.
FDSC3103 Principles of Food Processing (FA) Course is designed as an overview of the unit, food processing opeations common to all types of food processing plants. Examples will be drawn from international food processing operations processing, fruits and vegatable poultry and meats, oil seeds and cereal grains. Emphasis on oral communication and critical thinking skills. Corequisite: FDSC 3100L. Prerequisite: FDSC 1103 and CHEM 1123 and CHEM 1121L.
FDSC3202 Introduction to Food Law (SP, Even years) Discussion of government laws and regulations affecting the manufacture of food. Emphasis is on federal regulations relating to food safety, labeling, and the FDA. Discussion relates to practical use of food law. Lecture 2 hours per week. Prerequisite: FDSC 1103.
FDSC400V Special Problems (1-4) (FA, SP, SU) Investigation of assigned problems in food science. Prerequisite: junior standing.
FDSC4011 Undergraduate Seminar (SP) Open to all food science majors. Prerequisite: upperclass standing.
FDSC4032 Postharvest Food Losses (SP, Odd years) Causes, principles and practices responsible for losses of raw and processed foods. Factors responsible for causing food losses and methods appropriate for reducing losses in technologically advanced and developing countries are discussed. Lecture 2 hours per week.
FDSC4110L Food Analysis Laboratory (SP, Even years) Laboratory exercises providing students with experience of analytical techniques and instrumentation used in food analysis. Laboratory exercises in Food Analysis. Laboratory 2 hours per week. Corequisite: FDSC 4114. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L and CHEM 3813.
FDSC4114 Food Analysis (SP, Even years) Methods of analysis, instrumentation, and laboratory techniques for measuring the chemical composition of raw and value-added products. Lecture 3 hours, laboratory 2 hours per week. Corequisite: FDSC 4110L. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L and CHEM 3813.
FDSC4120L Food Microbiology Laboratory (SP) Corequisite: FDSC 4124.
FDSC4124 Food Microbiology (SP) Microbiology, contamination, preservation, and spoilage of different kinds of foods, food poisoning, sanitation, control, and inspection; microbiology of water; and standard methods for official food and public health laboratories. Lecture 2 hours, laboratory 4 hours per week. (Same as MBIO 4124) Corequisite: FDSC 4120L. Prerequisite: MBIO 2013 and MBIO 2011L and CHEM 1123 and CHEM 1121L or equivalent.
FDSC4200L Quality Evaluation and Control Laboratory (SP, Odd years) Corequisite: FDSC 4203.
FDSC4203 Quality Evaluation and Control (SP, Odd years) Definition of grades and standards of quality by chemical, physical, and organolyptic techniques. Lecture 2 hours, laboratory 2 hours per week. Corequisite: FDSC 4200L. Prerequisite: CHEM 1123 and CHEM 1121L and (FDSC 3103 or FDSC 3202 or HESC 1213).
FDSC4300L Food Chemistry Laboratory (FA) Laboratory experiments have been designed to compliment material covered in FDSC 4304. Demonstrates principles of chemical manifestations of food during processing. Provides opportunities for developing critical thinking and problem solving skills. Laboratory 3 hours per week. Corequisite: FDSC 4304. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L and CHEM 3813.
FDSC4304 Food Chemistry (SP, Even years) Water, carbohydrates, lipids, proteins, vitamins, and minerals in foods; biochemical and functional properties, enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing. Lecture 3 hours, laboratory 3 hours per week. Corequisite: FDSC 4300L Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L and CHEM 3813.
FDSC431V Internship in Food Science (1-4) (IR) A supervised practical work experience in the food industry or a governmental or industrial organization having direct impact on the food science area in order to gain professional competence and insight to employment opportunities. Prerequisite: junior standing.
FDSC4400L Principles of Thermal Processing Laboratory (SP, Even years) Corequisite: FDSC 4403.
FDSC4403 Principles of Thermal Processing (SP, Even years) Principles and technology involved in determining thermal processes for canned foods. Additional emphasis on equipment and principles of operation of commercial retorts. Lecture 1 hour, laboratory 4 hours per week. Corequisite: FDSC 4400L. Prerequisite: MATH 1213 and FDSC 3103.
FDSC4410L Sensory Evaluation of Food Laboratory (FA, Odd years) The laboratory is designed to develop critical thinking and problem solving skills through participation in specific sensory tests; analyzing, interpreting, and reporting data; designing and conducting individual sensory evaluation projects. Laboratory 2 hours per week. Corequisite: FDSC 4413.
FDSC4413 Sensory Evaluation of Food (FA, Odd years) Principles and procedures for sensory evaluation of food. Appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Lecture 2 hours, laboratory 2 hours per week. Corequisite: FDSC 4410L. Prerequisite: PSYC 2013 or STAT 2013.
FDSC4710L Food Product and Process Developement Laboratory (FA, Odd years) Multidisciplinary approaches for developing new food products and processes in context of an industry- sponsored project. Group dynamics and interpersonal skills. Factors that influence product and process development. Analysis and modeling applied to food process design. Lecture 2 hours and laboratory 3 hours per week. Corequisite: FDSC 4713. Prerequisite: FDSC 4304.
FDSC4713 Food Product and Process Development (FA, Odd years) Multidisciplinary approaches for developing new food products and processes; in the context of an industry- sponsored project. Group dymanics and interpersonal skills. Factors that influence product and process development. Analysis and modeling applied to food process design. Lecture 2 hours and laboratory 3 hours per week. Corequisite: FDSC 4710L. Prerequisite: FDSC 4304.
FDSC5001 Seminar (FA, SP) Prerequisite: graduate standing.
FDSC5020L Raw Products and Postharvest Physiology Laboratory (SP) Corequisite: FDSC 5023.
FDSC5023 Raw Products and Postharvest Physiology (SP) Examination of postharvest handling practices affecting the raw product quality of major horticultural processing crops. Lecture 2 hours, laboratory 2 hours weekly. Corequisite: FDSC 5020L. Prerequisite: CHEM 3813.
FDSC509V Special Problems Research (1-4) (FA, SP, SU) Original investigation on assigned problems in food science. Prerequisite: graduate standing.
FDSC5203 Food Processing and Nutrients (IR) Definition of the effects of processing on nutritive value of foods as they proceed from the source to the consumer, including stability of nutrients during milling, pasteurization, refrigeration, canning, drying, freezing, packaging, storage, handling, and/or other operations and processes. Lecture 3 hours per week. Prerequisite: graduate standing.
FDSC5503 Utilization of Cereal and Oilseed Products (IR) Discussions and demonstrations of processing rice, wheat, and soybeans into various food products and of quality attributes of these products. Lecture 3 hours per week. Prerequisite: (FDSC 3103 or FDSC 3202) and FDSC 4304.
FDSC5603 Enology (FA) Examination of factors influencing wine grape quality with emphasis on wine and grape regions, grape composition, and fermentation. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813.
FDSC5703 Fermented Foods (FA, Odd years) Examination of factors influencing the fermentation of food and beverage, and methods to control the microbiological stability and quality of these products. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813 and FDSC 4124.
FDSC600V Master's Thesis (1-6) (FA, SP, SU) Prerequisite: graduate standing.
FDSC602V Special Topics (1-3) (IR) Discussions focused on selected topics of particular fields of raw product physiology and food processing. chemistry, physiology, microbiology, evaluation, sensory analysis and preservation. May be repeated. Prerequisite: graduate standing.
FDSC6033 Applied Biochemistry of Fruits and Vegetables (SP, Even years) Biochemical characteristics, functions, regulation and impact of components in raw and processed foods of plant origin. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813.
FDSC6101 Colloquium in Food Science (FA, SP) Presentation and discussion of papers and topics by doctoral students and graduate faculty in the interdepartmental food science program. Prerequisite: graduate standing.
FDSC6503 Chemistry of Cereal and Oilseed Products (IR) Structure and function of proteins and carbohydrates in food products derived from cereals and oilseeds with emphasis on rice and soybeans. Lecture 3 hours per week. Prerequisite: CHEM 3813.
FDSC700V Doctoral Dissertation (1-6) (FA, SP, SU) The doctoral program in food science is an interdepartmental program offered by the departments of Food Science, Animal and Poultry Sciences, and Human Environmental Sciences. Prerequisite: graduate standing.
| Bumpers College Front Page | Catalog of Studies Front Page |